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Offlinefreddurgan
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I have a box of instant mashed potatoes - what can I do with them?
    #5570699 - 04/29/06 03:29 PM (17 years, 8 months ago)

I bought them so long ago because they are incredibly lame by themselves. Are there any recipes that I can use them in? They are just your standard fair add-water-and-butter kind of instant mashed potatoes. I'm sure someone, somewhere has thought of something clever to do with them.


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OfflinegeokillsA
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5571037 - 04/29/06 05:03 PM (17 years, 8 months ago)

Use 'em with steak or fish - traditional meat and potatos ya kno?  Add in some crispy crushed bacon, chives, cheese, cippolini onions, dollop of sour cream on top, cayenne pepper and/or fresh ground black pepper with salt to spice.  Or use them as a portion of a stuffing for things like bell peppers or mushrooms.

Or just chuck 'em, buy some real (ie. whole) potatos, and bake those :drooling:


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InvisiblePsychoslut
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5571104 - 04/29/06 05:22 PM (17 years, 8 months ago)

You can check out my hamburger pie thread.


Also Ranch dressing is good as hell in mashed potatos.

Or you can mix in some corn in there and then melt some cheese on top. You could put allot of stuff in mashed potatos to make them good.


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[quote]KristiMidocean said:
Good now thats clear.WHO FUCKING CARES. If I am fat u all keep pointing it out like its suppose to be a secret.LIke u really have nothing better to do then make fat jokes. If o know its like I do I know yall can come up with NEW AND BETTER SHIT . This shit is old and boring . I left in the first place cause this shit got boring not because of the fat jokes . Fat jokes dont bother me but seriously its old[/quote]


Edited by Psychoslut (04/29/06 05:23 PM)


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Invisiblesoochi
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5577489 - 05/01/06 02:30 PM (17 years, 8 months ago)

crust fish with it. flour, egg, potato.


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InvisibleRustifer
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: soochi]
    #5580377 - 05/02/06 04:57 AM (17 years, 8 months ago)

if you mix powdered eggs in them and throw some milk in and put it in a tortilla you have a potato and egg taco.


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InvisibleStein
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: Rustifer]
    #5580510 - 05/02/06 06:43 AM (17 years, 8 months ago)

I like a lot of different foods, but that sounds 100% nasty. :argh:


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InvisibleAmatoxin
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5580559 - 05/02/06 07:06 AM (17 years, 8 months ago)

Make Potato Dextrose Yeast Agar (PDYA) with it? :shrug:


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OfflineCptnGarden
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: Amatoxin]
    #5582624 - 05/02/06 06:58 PM (17 years, 8 months ago)

mix it with cream of mushroom soup and a little milk till u get a somewhat thick but slightly creamy soup, fill bell peppers with it and chunks of fried beef, steak, or bacon. top with melted cheese and bake in a casserole dish, with the peppers lodged within more taters (so they dont fall over). salt the inside of the peppers and when they bake the salt will leech the flavor of the pepper into the mixture inside. it makes one hell of a side dish. make a steak and some coleslaw or something, and have one of those peppers on the side. omfg.


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OfflineSchwip
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5582738 - 05/02/06 07:28 PM (17 years, 8 months ago)

fried potato cakes? (dont ask me how...just sounds good ATM)


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Offlineeve69
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: Schwip]
    #5710396 - 06/04/06 07:37 AM (17 years, 7 months ago)

This might sound sort of off or funky but if you make them with milk, butter, s+p, garlic, tumeric, and small diced celery which hasn't been cooked, but add it in while hot so it softens, then they will taste really healthy and good.


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InvisiblePinhead
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5710578 - 06/04/06 09:41 AM (17 years, 7 months ago)

Use sour cream instead of milk, add some chives.


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InvisibleautomanM
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: freddurgan]
    #5710632 - 06/04/06 10:14 AM (17 years, 7 months ago)

make perogies (or how ever it is spelled). thats the only thing my wife does with instant mashed potatoes.


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Offlinesuperblingtheory
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: Schwip]
    #5717091 - 06/05/06 10:10 PM (17 years, 7 months ago)

Quote:

Schwip said:
fried potato cakes? (dont ask me how...just sounds good ATM)




Yeah- mix with an egg and a teeny bit of sugar and fried in real butter. Add syrup (or whatever).

Got any marinara sauce?


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InvisibleBrainiac
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: superblingtheory]
    #5717294 - 06/05/06 11:10 PM (17 years, 7 months ago)

Try to make instant potato sour drought bread starter with them
Instant Potato Starter & Bread Recipe
Sourdough Bread Starter:

3 Tablespoons instant potatoes
3/4 cup sugar
1 cup very warm water

Mix well and clover with cheese cloth or plcase wrap with holes in it.Then allow to set out on counter five days then refrigerate seven days.

Sourdough Bread Dough:

1 cup starter
1/3 cup sugar
1 teaspoon salt
1/2 cup oil
1 1/2 cup warm water
6 cup all-purpose flour To make bread:

Feed starter in the morning like 8 or 9 A.M. Then at 8 or 9 P.M. makeup dough to set overnight.
Make bread next morning and put in loaf pans to rise until supper time then bake.

Dough:

In a large bowl mix all ingredients. Grease large container, put bread in, turn to grease top, cover with foil. Let stand overnight. Do not refrigerate.

Next morning punch down and divide into 3 parts, knead each part on a floured surface 8 to 10 times. Put in greased loaf pans, brush
with oil. Cover with waxed paper and let rise 4 to 5 hours.

Bake at 325 F. for 30 to 40 minutes. Brush top with melted butter.
Can be frozen. If putting bread in pans on work day to rise it can set all day.

Starter Maintenance:

Put initial starter in refrigerator 3 to 5 days, you can feed on the third, fourth or fifth day as follows:
Mix starter ingredients (listed above)well, add to starter, let stand out of refrigerator 8 to 12 hours (all day). When bubbly, take out 1 cup for bread. Return starter to refrigerator. Wait 3 to 5 days to feed again.


Edited by Brainiac (06/05/06 11:13 PM)


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OfflinegeokillsA
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: Brainiac]
    #5718447 - 06/06/06 10:27 AM (17 years, 7 months ago)

Sourdough bread is trippy - and delicious!
Thanks for sharing that starter technique :thumbup:


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InvisibleGabbaDjS
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: Brainiac]
    #5722323 - 06/07/06 10:03 AM (17 years, 7 months ago)

That recipe seems funny to me.

I thought that sourdough is made from wild yeast found mostly in SanFrancisco. Maby its the moisture in the air that made it sour?

Anyway. I dont think its a good idea to leave anything semi covered on the counter for 5 days. Especialy if its moist and your trying to get something to grow on it.


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OfflinegeokillsA
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Re: I have a box of instant mashed potatoes - what can I do with them? [Re: GabbaDj]
    #5722383 - 06/07/06 10:29 AM (17 years, 7 months ago)

While I don't know all the specifics of a sourdough starter - I do know that San Fran hosts one of the most famous brands of the stuff, and indeed they do claim that the air will play a big part in the end flavor... and while the air is important, as your starter will be effected by the wild yeasts occurring naturally in the air, you can indeed make sourdough anywhere - the method suggested above sure seeems legit, though I am no baker nor professional chef. Here's an article I just found that seems fairly informative:



[l¡nk]:
Quote:

San Francisco sourdough is famous because of it's flavor,
but don't expect to be able to keep a starter of it, because the
flavor (and smell) of the sourdough will change. That's
because wild yeasts are different everywhere, and even vary
from house to house on the same block. You cannot keep a
batch of sourdough completely safe from other wild yeasts
and the ones that grow where you are will eventually
overpower any imported ones.

You might know someone who has sourdough starter to
share, but if not, you can make your own. Whichever way
you obtain yours, you'll need a volume of at least one and
1/3 cups.

There are several methods for making wild yeast sourdough:

  • One is to grate a raw potato, add enough water to cover and
    enough flour to make a thin batter of about a cup and a half in volume.

  • Yet another is to simply mix together equal amounts of
    water and flour (whole wheat is best for this)


Make your choice based on what you have handy and just
because that's what you'd like to try. Don't worry about
whether or not one set of ingredients will work better than
another, because the chances are that they will all be equally
efficient in attracting wild (sour) yeast. There is no exact
recipe because there are so many other variables in each
house that will invite or dissuade wild yeasts from entering
the mixture. The most important thing is the method.

When you have decided on the ingredients you want, put
them in a glass container that will hold at least three times
the volume of the ingredients. Mix lightly with a wooden or
plastic spoon as some metals will react to it. The working of
the starter will mix itself.

Leave the mixture undisturbed and loosely covered with a
cloth or perforated plastic (to allow gases to escape) at warm
room temperature until it begins to froth or "work" and
expand. This is a sign that wild yeasts have made themselves
at home - that's what you're after. The new starter will rise up
in the container, then fall again. When it has, it's ready for
use. (Note: It will smell sour!)

When you use it, always leave some in the container and add
flour and water back to equal what you've taken out. Most
recipes call for a cup of starter, so replace it with a half cup of
flour and a half cup of water to the starter and set it in a
warm place to work again.

You will probably see a liquid covering the top at one time or
another. This is called "hooch," and it's exactly what it sounds
like, but don't drink it! Actually, it's harmless, so stir it back
into the starter if the starter is thick, or if it's thin, just pour
the hooch off. It's nothing to worry much about either way.

Keep sourdough in the refrigerator unless you use it at least
every third day. If you use it that often, you can leave it on
the counter or any place where it's safe. To keep the
sourdough starter fresh without refrigeration, you'll have to
throw out a cup of it every second or third and then and
replenish with flour and water.

A properly cared for starter can live indefinitely, but if you
leave it out without using it for too long, the yeast can literally
suffocate in its own waste products. If the starter looks off
color (grayish is normal) or turns pink, toss it and start fresh.




Recipe for simple sourdough bread

What can you make with sourdough? Besides the traditional
bread, you can make biscuits, pancakes, pretzels, bagels,
muffins, cornbread and even cookies! Once you're
comfortable using it, you can experiment with your favorite
yeast or baking powder recipes. Simply put, you substitute
sourdough for leavening and part or all of the liquid.

The basic recipe for plain sourdough bread:

  • 1 cup starter
  • 1 tbs of fat (margarine, butter, vegetable oil or olive oil)
  • 1 tbs sugar
  • 1 tsp salt
  • Enough flour to make a dough that can be handled without sticking, but is still pliable.


Knead by hand or machine until it's smooth, then cover and
let it rise until it's doubled in bulk. This will take longer
(sometimes over an hour) than yeast leavened bread, so
don't give up and throw it out! Make sure you keep it warm,
but not hot, while it's rising. Again, there is no hard and fast
rule because circumstances are so variable. Your starter
might be more or less robust, or thinner or thicker, or your
kitchen may be warmer or cooler.

After the dough has risen, punch it down and knead enough
to remove all the bubbles, then form it into a loaf shape and
put it in a lightly greased bread pan. You can sprinkle a little
corn meal in the pan and on top of the loaf if you like. Let it
rise in the pan, then bake at 350 for about 45 minutes.

Baking sourdough bread is a learned skill and one that takes
practice, but even if your first loaf doesn't meet your
expectations, it will be edible. Once you become familiar with
the process, you can experiment on making just about
anything that is leavened. Biscuits, cookies, pancakes,
cornbread, specialty breads and even cakes can be made
using sourdough starter instead of yeast or baking powder.

Besides creating incredibly delicious baked goods, you'll save
a bundle of money over time by not buying yeast!





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